Peruvian chicken stew (aji de gallina) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Peru Servings: Serves 4
Peru Servings: Serves 4Aji de Gallina is a classic Peruvian comfort food, known for its rich, creamy texture and spicy flavor profile. This beloved dish traces its origins back to the 16th century, evolving with influences from both indigenous and Spanish culinary traditions. The dish is characterized by shredded chicken enveloped in a velvety sauce made with aji amarillo peppers, milk, cheese, and walnuts, served over fluffy rice and garnished with boiled potatoes and black olives. It is a staple in Peruvian cuisine, offering a perfect balance of spice and comfort.
Ingredients
- Chicken breast – 2 pieces / 500 g
- Aji amarillo paste – 1/4 cup / 60 g
- White bread – 2 slices
- Whole milk – 1 cup / 240 ml
- Chicken stock – 2 cups / 480 ml
- Walnuts – 1/4 cup / 30 g, chopped
- Parmesan cheese – 1/4 cup / 25 g, grated
- Garlic – 2 cloves, minced
- Onion – 1 large, finely chopped
- Vegetable oil – 2 tablespoons
- Cooked rice – 4 cups / 800 g
- Hard-boiled eggs – 2, sliced
- Black olives – 8, pitted and sliced
- Salt and pepper – to taste
- Boiled yellow potatoes – 4, peeled and halved
Instructions
- Boil the chicken breasts in salted water until cooked through, then shred them using two forks.
- Soak the bread slices in milk until softened. Blend into a smooth paste.
- Heat oil in a large pan over medium heat. Sauté the onion and garlic until translucent.
- Add the aji amarillo paste and cook for a few minutes to release its flavors.
- Stir in the milk-soaked bread, chicken stock, and chopped walnuts. Simmer until the sauce thickens.
- Add the shredded chicken and Parmesan cheese, stirring well to combine. Season with salt and pepper to taste.
- Serve the stew over cooked rice, garnished with boiled potatoes, slices of egg, and black olives.
Substitutions
- Aji amarillo paste -> Yellow bell pepper and a pinch of cayenne
- Walnuts -> Almonds or cashews
- Parmesan cheese -> Pecorino Romano
Enhancements in the Next Evolution
- Use homemade chicken stock for a deeper flavor.
- Marinate the chicken in olive oil, garlic, and lime juice before boiling for enhanced taste.
- Add a pinch of turmeric for color enhancement.
- Increase aji amarillo for more heat.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
